Showing posts with label INDIAN FESTIVAL RECIPES. Show all posts

August 16, 2020

Ellu Pooranam Kolukattai Recipe – Ellu poorana kozhukattai

Ellu pooranam kozhukattai / ellu koulakkati (Sesame seeds modak in English) can be prepared in two ways. One is a no cook stuffing by just dry roasting the sesame seeds and grinding with coconut, jaggery and cardamom. Other one is by cooking the roasted sesame seeds in jaggery syrup to make the stuffing. I have already shared the no cook ellu pooranam last year. But we usually make the second version for Ganesh chaturthi neivedyam.

We also reserve some stuffing balls and offer ellu urundai to God. So today I thought of making a detailed post on our method of making ellu poorana kozhukattai. I always use black sesame seeds as I make it for festival. Also I tried making this ellu kozhukattai in different shapes like round, square, rectangle shapes without using modak mould. Ok, Lets see how to make ellu kolukattai/ sesame seeds modak with step by step pictures.

Check out my other Ganesh chaturthi recipes too !

Ellu pooranam kozhukattai recipe

Ellu pooranam kozhukattai recipe / sesame seeds modak recipe

Cuisine: South Indian

Category: Sweet

Serves: 10

Prep time: 30 Minutes

Cook time: 10 Minutes

Total time: 40 Minutes

INGREDIENTS

1 cup = 250ml

Black sesame seeds - 1/2 cup
Powdered jaggery – 3/4 cup (Use 1/2 cup for less sweetness)
Grated coconut - 1/4 cup
Water - 1/4 cup
Cardamom powder – 1/4 tsp (optional)
Salt - a pinch

For kozhukattai dough

Idiyappam flour / Kozhukattai flour - 1 cup
Water - as needed
Cooking oil - a drop
Salt - a pinch

HOW TO MAKE ELLU KOZHUKATTAI

In a kadai, dry roast sesame seeds till it starts to splutter. Remove in a plate.
Melt jaggery adding water. Strain it. Again boil the syrup till frothy.
Add roasted sesame seeds, grated coconut and cardamom powder.
Mix well till the mixture starts to leave the sides of pan.
Remove in a plate. Make balls when warm. Set aside.
To make kozhukattai dough, boil water in a pan adding oil and salt.
Add to the flour and make a smooth dough.
Make shapes using mould or by hand. Stuff in sesame seed ball and shape it.
Boil water in an idli pot. Arrange the kozhukattai in idli pot.
Steam it for 8 to 10 minutes. Switch off and rest the modak for few minutes.
Then remove in a plate. Offer to God and enjoy !

ELLU POORANAM KOLUKATTAI - STEP BY STEP PICTURES

To make ellu pooranam, wash and dry the sesame seeds in a cloth for 30 minutes. But this step is completely optional. I don’t do it.

Heat a kadai and dry roast the sesame seeds till it starts to splutter. Remove in a plate.

In the same kadai, add jaggery and water. Heat and melt the jaggery. Strain the hot syrup using an iron mesh. Wash the kadai and add the strained syrup.

Boil till frothy. Add the roasted sesame seeds, grated coconut, cardamom powder and a pinch of salt. Mix well.

Cook in medium flame till the mixture becomes thick and starts to leave the sides of pan. Remove in a plate and spread it to becomes warm. Use a spoon and divide the mixture into small portions to make balls. This helps to roll balls easily once it becomes warm. So divide the mixture with a spoon when its hot.

Grease your hands with sesame oil and press it to make balls when warm. Reserve 3 balls to offer ellu urundai.
Now lets make the kozhukattai dough. Boil water in a pan adding few drops of oil and a pinch of salt. When the water roll boils, switch off the flame.
Add the hot water to 1 cup of kozhukattai flour gradually. Make a smooth, non-sticky dough. Cover with a wet cloth.
Make golf sized balls and set aside. Cover the remaining dough with wet cloth. Take a ball and make soppu / cup shape. Keep a ball and close the modak. Make all the kozhukattai and arrange in an idli plate.
Boil water in a idli pot. After the water comes to a roll boil, keep the idli plate. Cover and steam it for 10 minutes.

Note

Adjust the quantity of jaggery as per taste.
Cardamom powder is optional
You can use white sesame seeds instead of black.
Dry roasting sesame seeds in mandatory.

Try this yummy ellu kozhukattai for this Ganesh chaturthi and enjoy !

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August 7, 2020

Aval Murukku - Instant Poha Murukku Recipe - Gokulashtami Special Recipes

Last year during Gokulashtami , I bookmarked this aval murkku recipe / Poha murukku to try. But I couldn’t do it. So this year, I started making my Gokulashtami recipes with this easy, instant murukku recipe without butter. I just used store bought rice flour, ground poha, pottukadalai maavu/ roasted gram dal flour, hot oil and spices for flavor. I never thought it comes out so crispy and crunchy. It was a super hit at home. I referred so many YouTube videos, blogs, cookbooks for this recipe.

When I was going through the comments section, I saw many people complained about more oil absorption. So I was also worried about it. But surprisingly, this aval murkku didn’t drink more oil as I thought. Due to the addition of roasted chana dal @ roasted gram dal flour (Pottukadalai maavu), it does absorb oil to some extent but not much. The crispness and flavor of this murukku is really good. For an instant chakli recipe, this is really good and quick to make. In this recipe, I have used thin poha / paper aval. You can use thick poha too.

For this Krishna Janmashtami, if you are planning to try some Instant murukku recipe, then you must try this. I am sure you will love it. Friends, lets see how to make instant aval murukku recipe with step by step pictures and video. Please check the NOTES section for all the details to make perfect murukku.

Check out my other Gokulashtami special recipes !

Aval murukku recipe/ Instant poha chakli recipe

Instant murukku recipe using pressed rice / aval / Poha, rice flour, gram dal flour and hot oil.

Cuisine: Indian

Category: Snacks

Serves: 14

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup = 240ml

Rice flour - 1 cup
Poha / Pressed rice / rice flaked / Aval - 1/2 cup ( I used thin rice flakes)
Roasted gram dal / Pottukadalai - 1/4 cup
Hot cooking oil - 1 tbsp
Red chilli powder - 1 tsp
Hing / Asafetida - 1/4 tsp
Ajwain /Carom seeds - 1 tsp (crush in hands and add it)
Salt & water - as needed
Cooking oil – to deep fry ( I used refined oil)

HOW TO MAKE AVAL MURUKKU

In a mixie jar, grind poha and roasted gram dal to a fine powder.
Take a wide bowl. Sieve the ground poha mixture, rice flour.
Add red chilli powder, salt, hing and ajwain seeds crushed in hands.
Mix well. Add hot cooking oil and mix well. Then add water gradually.
Make a smooth, non-sticky dough. Cover with a wet cloth till use.
Take a chakli maker with round or star holes mould. Fill a portion of dough.
Press it in the back of ladle and shape the murukku as you like.
Heat oil and deep fry the murukku in batches. Cook both the sides till bubbles stop completely.
Remove and drain the excess oil in a tissue paper. Store in a box after the murukku cools down.
It stays good for a week. Enjoy !

METHOD - STEP BY STEP PICTURES

Take all the ingredients required to make aval murukku recipe. Grind aval /poha and roasted gram dal together to a fine powder.
In a wide bowl, place a sieve. Add the ground flour, rice flour and sieve well. To this, add red chilli powder, salt, hing and ajwain seeds by crushing in the hands slightly ( It helps to release more flavor). Mix well.
Add 1 tbsp of very hot oil to the flours. Mix using a ladle to handle the hot oil. Then mix it with your hands to spread the oil evenly all over the flour. After mixing, you should be able to hold and make a shape out of it. Refer picture below for better understanding.
Now add water gradually and make a smooth, non-sticky dough. This dough takes more water than usual. I used nearly 1.25 to 1.5 cups of water. Make sure the dough is not too hard with cracks or too soft and sticky. Cover the dough with wet cloth.
Take the murukku press/ chakli maker with round shaped holes or star holes as you wish. I used a 5 holed mould as shown in the picture below. Fill the dough and press to make shapes. Remember to cover the unused dough with a wet cloth always. It helps to prevent the drying.
Press the murukku in the back of ladle. If the murukku gets cut while pressing, you need to add more water to the dough. Heat oil to deep fry. Drop a pinch of dough. If it rises to top immediately, oil temperature is right. Lower the flame to medium and drop one or two murukku per batch based on the size of kadai.
Fry patiently in medium flame, flip and cook both the sides till bubbles stop completely. Do not cook in high flame. Murukku turns brown in color. Remove and drain in a tissue paper. Store in a box after the murukku cools down completely. Stays good and crispy for a week !

Note

You can use store bought plain rice flour for this recipe. No need to use idiyappam or kozhukattai flour.
I did not dry roast the flour.
I used thin poha here. You can use thick ones too.
Do not add more hot oil or more roasted gram. Then murukku absorbs more oil while cooking.
Always cover the murukku dough with a wet cloth while unused.
Murukku becomes hard if you reduce the quantity of hot oil. You can also use melted butter instead of hot oil.
Shaping will not be prefect if the dough is too hard with less moisture. String gets cut while pressing. To avoid this, sprinkle some water to the dough. Mix well and then shape it.
Heat of the oil should be correct for crispy murukku. If its too hot, murukku turns brown at the outside and inside remains soft.
If the oil starts smoking, you can switch off the flame. Bring it to right temperature and then start to fry again. Adjust the flame whenever needed.
Murukku turns soggy or soft if you don’t fry it until bubbles cease. So fry in medium flame patiently till bubbles stop completely.
Murukku turns hard if you add less fat or if the dough is too tight.
Murukku absorbs more oil if the oil temperature is less or if the dough is sticky and wet.

Try this easy, crispy Aval murukku / Poha chakli for this Gokulashtami and enjoy !

August 3, 2020

Kovil Puliyodharai Recipe –Temple Style Tamarind Rice

Making a perfect Kovil puliyodharai / Temple style tamarind rice must be the dream for many. Me too not an exception. Whenever we visit temples, I never forget to buy a pack of tamarind rice from temple’s prasadam stall. Sometimes my FIL buys an extra packet of puli sadam just for me. I love the flavor of puli sadham packed in banana leaf or served in donnai (hand pressed plantain leaf bowls). I have always wanted to recreate that taste in my kitchen and tried so many recipes titled temple style puliodharai but never satisfied with the result.

Recently I tried this kovil puliyodharai recipe from Royal Dakshin YouTube channel and was so happy with the outcome. I altered the quantity of ingredients as per my requirement and tried it. It tasted so close to the puli sadam served in Tamil nadu temples. I have tasted this kind of puliodharai in perumal koil madapalli and some other temples near Trichy, Kumbakonam. But one thing I observed is, this recipe needs some standing time for all the taste and flavor to blend well. Also if you store this tamarind rice in a bowl lined with banana leaf, it tastes exactly like kovil puliyodharai.

Friends, do try this Tamilnadu temple style tamarind rice during this festival month and share your feedback with me. Lets see the making with step by step pictures and video !

Temple style puliodharai / Kovil puliyodharai recipe

Tamil nadu temple style puliyodharai recipe with stepwise pictures.

Cuisine: South Indian

Category: Main course

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

For Pulikachal Paste

Gingely oil - 3 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Chana dal - 1 tbsp
Roasted peanuts - 2 tbsp
Curry leaves - few
Red chilli - 2 ( pinched into 2)
Hing/ asafetida - 1/4 tsp
Red chilli powder - 1/2 tsp
Jaggery - 1 tsp
Tamarind - Lemon size
Salt & water - as needed

For spice powder (Dry roast)

Coriander seeds - 1.5 tsp
Chana dal - 1.5 tsp
Urad dal - 3/4 tsp
Fenugreek seeds - 1/2 tsp
Red chilli - 4
Pepper corns - 1/2 tsp
Cumin seeds - 1/4 tsp
Black or white sesame seeds - 2 tsp ( I used black ones)
Asafetida / Hing - 1/4 tsp
Curry leaves - 5

For tamarind rice

Raw rice or steamed rice - 1 cup
Water - 2 cups for raw rice / 3 cups for steamed rice
Gingely oil - 1 tbsp + few drops for cooking rice
Curry leaves - Few ( to decorate)
Banana leaf - to store and serve the rice

HOW TO MAKE KOVIL PULIYODHARAI

Heat a kadai and dry roast all the ingredients given under “For spice powder”.
Cool down and grind to a fine powder. Set aside.
Heat oil the kadai and splutter mustard seeds, urad dal, chana dal, red chilli, roasted peanuts, curry leaves and hing.
Add 1.5 cups of tamarind extract, required salt, turmeric powder, chilli powder, jaggery.
Let it roll boil till oil floats on top and becomes semi thick paste.
Lastly add 2 tsp of ground puliyodharai spice powder and boil for a minute.
It thickens more and leaves oil on sides. Switch off the flame. Cool down and store in a box.
Pulikachal paste is ready. You can refrigerate and use up to 2 weeks. Store the remaining spice powder in an air tight box.
To make Kovil puliyodharai, wash and pressure cook one cup of raw rice adding 2 cups of water and few drops of gingely oil.
Spread the rice in a plate, cool down. Add the required tamarind rice paste and the spice powder. Mix well.Check for taste, add more if needed.
Add little gingely oil, mix gently. Garnish with chopped curry leaves and cover the bowl with a banana leaf.
Give a standing time of one or two hours. Serve and enjoy !

METHOD - STEP BY STEP PICTURES

Heat a kadai and dry roast all the ingredients given under “For spice powder”. Cool down and grind to a fine powder. Set aside. Soak lemon size tamarind in 1 cup warm water for 20 minutes. Take 1.5 cups extract. Keep it aside.
Heat oil in the same kadai. Splutter mustard seeds, urad dal, chana dal, red chilli, curry leaves, hing. Add 1.5 cups of tamarind extract, turmeric powder, red chilli powder, required salt and jaggery.
Boil till the raw smell leaves and starts to leave the oil. When the paste becomes semi thick, add the ground spice powder. Mix till thick and leaves oil. Pulikachal / tamarind rice paste is ready.
Switch off the flame. Cool down the paste completely and store in a clean box. Use a clean spoon to handle. Stays good for 2 weeks under refrigeration. Also store the remaining spice powder in a box.
To make temple style tamarind rice : Wash and pressure cook 1 cup of raw rice. Add 2 cups of water, few drops of oil and pressure cook in low flame for one whistle. Open the cooker after the steam is released. Spread the rice in a plate. Add 2 tsp of gingely oil. Cool down.
Add the required paste, 1 to 2 tsp of spice powder and mix gently to coat evenly. Add more gingely oil if required. Garnish with fresh curry leaves. Keep the rice in a bowl lined with banana leaf. Cover it with another banana leaf and give a standing time for an hour or two to enjoy the original temple style puliyodharai.

Enjoy !

Note

Adjust the quantity of red chillies used for grinding for more spicy taste.
Boil the tamarind paste till it leaves oil for best taste.
Mixing spice powder along with tamarind paste in the rice is the highlight of this puli sadam.
Do not hesitate to use more gingely oil. It gives nice flavor and also helps to pacify the body heat generated due to tamarind.

Try this easy, yummy, Kovil puliyodharai recipe and share your feedback with me.

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December 13, 2019

Pottukadalai Urundai With Jaggery – Karthigai Deepam Recipes

I prepared pottukadalai urundai with jaggery for Karthigai deepam festival. Even though It was my first trial, it was so easy to make. It came out very well. Its cooking procedure is similar to kadalai mittai/ peanut chikki. Roasted gram dal also known as chutney dal( pori kadalai / pottukadalai in Tamil) should be fresh and crispy. The consistency of jaggery syrup is important to make this urundai perfect. Its a healthy snack for kids. Friends, do try it and share your feedback with me. Lets see how to make pottukadalai urundai with jaggery with step by step pictures.

Pottukadalai urundai recipe with jaggery

Pottukadalai urundai recipe with jaggery - It can be prepared for Karthigai deepam, Navaratri festival.

Cuisine: South Indian

Category: Sweet

Serves: 8

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 240ml

Pottukadalai / roasted gram dal / chutney dal - 1 cup
Powdered jaggery - 1/2 cup
Cardamom powder - 1/4 tsp
Water - 1/4 cup
Ghee or rice flour - to grease the hands

HOW TO MAKE POTTUKADALAI URUNDAI

Heat a kadai and roast the pottukadalai till its hot. Switch off and cool down.
Melt jaggery in a kadai adding water. Strain the syrup.
Boil the jaggery syrup till frothy. Pour few drops of syrup and gather with fingers.
It should form a hard ball with firm shape. Switch off the flame at this consistency.
Add the fried gram dal and mix quickly. Grease hands with ghee and make balls.
Arrange in a plate. Store in an air tight box and enjoy.

METHOD - STEP BY STEP PICTURES

Heat a kadai and roast the pottukadalai for 2 minutes without changing the color. Switch off the flame and let it cool down. Transfer to a plate.

Take jaggery in a wide kadai. Add water and melt it. Strain the syrup using a wire mesh.

Wash the kadai and add the syrup. Boil till frothy and thick. Take little water in a plate. Add few drops of syrup. Try to gather using your fingers and make a hard ball. It should make a “tong” sound when your drop it.
Switch off the flame and add the cardamom powder, fried gram dal / pottukadalai. Mix quickly to coat the syrup.

Grease your hands with ghee or rice flour. Make balls roughly when hot. Roll it tightly once it becomes warm. Arrange in a plate. After making the balls, you will find some dal sticking to the kadai. To remove the dals that is sticking to the kadai, heat the kadai slightly. Remove with a ladle and make the balls.

Store in an air tight box. Stays good for a week. Enjoy !

Note

Pootukadalai should be crispy. So do not skip the roasting part else urundai may turn soggy.
The consistency of jaggery syrup is important to get the perfect urundai. It should make a hard ball.

Try this easy, healthy pottukadalai urundai with jaggery and give your kids. They will love it !

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September 23, 2019

Sundal Varieties For Navratri – Navarathri Sundal Recipes

In South India, Sundal is the most important and must prepare prasadam recipes during Navaratri. 9 varieties of sundal is prepared during these nine days / 9 sundal vagaigal (Nava means 9 , ratri is night) festival in Tamil nadu. Apart from tradition, there are some scientific reasons to consume legumes / navadhaniyam during Navratri days. Though we can make varieties of sweets and snacks, sundal recipes are mainly prepared and distributed as prasad to friends and relatives who visit our house Golu.

The most common sundal varieties are chana /chickpeas/ kondakadalai sundal using white and brown ones, peas/ pattani sundal, green gram dal / pachai payaru sundal, Cowpeas / karamani sundal, Field beans/ mochai sundal, Kidney beans / rajma sundal, moong dal/ paasi paruppu sundal, and 9 mixed legumes / navadhaniyam sundal.

The basic preparation of sundal recipes is very simple. For this, legumes are soaked overnight, pressure cooked, tempered with spices and finally garnished with grated coconut. Some sundal recipes like chana dal sundal, sweet corn, green gram, cowpeas, moong dal sundal recipes can be prepared instantly without soaking.

All sundal recipes should be prepared without onion and garlic as we are offering to God. But nowadays people make variations by adding garam masala, sundal powder etc. So far I have shared more than 15 different types of sundal recipes in my blog. Lets see the list of all sundal recipes under one page in this post.